Step 1: Prepare the Base

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened. Stir in the garlic and cook for 1 minute until fragrant.

Step 2: Build the Broth

Add the chicken broth, shredded chicken, thyme, and bay leaf to the pot. Bring the soup to a simmer, then reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.

Step 3: Make the Dumpling Dough

While the soup simmers, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the melted butter and milk until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.

Step 4: Cook the Dumplings

Drop spoonfuls of the dough directly into the simmering soup. Cover the pot with a lid and cook the dumplings for 12–15 minutes. Avoid lifting the lid during this time to ensure the dumplings cook evenly.

Step 5: Season and Serve

Remove the bay leaf and taste the soup. Adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh parsley.